Welcome to my blog! My name is Sissi and I live in the French-speaking part of Switzerland. I am an avowed chilli addict and a very eclectic cook, with a distinct penchant for Asian cuisines (Japanese, Korean, Thai and Indian meals appear most frequently on my table). I love filling up my pantry with pickles, sauces, savoury jellies, liquors…. I have a big passion for wine and am particularly fond of Burgundy wines and German rieslings. Like most home cooks, I have always tried to keep my recipes on paper. Putting them online is a great way to share my culinary passion with you. I hope it will push me to become more disciplined and organized, improve my cooking skills, my English, not to mention learning to properly use my camera! It’s a pleasure to read your comments, but you can also write to me at withaglass at withaglass dot com.

38 thoughts on “About & CONTACT

    1. Bonjour Robert-Gilles, thank you for this kind comment. It seems we have a lot in common! I saw the other day you had a website dedicated to shochu too. You are so lucky to have access to hundreds, if not thousands, of different shochu brands and varieties!
      Looking forward to read your new posts about this wonderful alcohol!

    1. Actually even though I keep on complaining I can only dream of some Japanese products (pickled cherry blossoms…), I have two Japanese grocers here. They have usually about 15 different kinds of shochu and it changes, so I still keep on discovering… They have even some fresh Japanese vegetables and I even saw once yuzu!
      Update: I have just seen the agriculture promotion website, it sounds like a dream job!!! I have thought it was what you wrote about during your free time. I really envy you!

  1. Hi Sissi! I am so glad to have found your website! It’s amazing the amount of passion I can feel through your writing, and it’s always great to “meet” a fellow Foodie, especially someone who resides in a land I wish to visit some day!

    I am definitely looking forward to more postings from you, Happy Cooking!

    1. Hi Jeno, thank you for visiting my blog and thank you for this kind comment! I am also looking forward to see more of your weeknight meals. See you soon on the web or maybe one day in Switzerland 🙂 Happy Cooking to you too!

  2. Hi, Sissi, and thank you for a wonderful treasure of recipes.

    I am just about to read through your Snacks & Finger Food category because that is something I would love to learn and master.
    Really great canapés can make an interesting party into a truly memorable one.

    Excellent site. Very well done!

    Best wishes,

    1. Hi, Danny, welcome to my blog! Thank you so much for such a kind comment and the compliments. I am happy you like my blog. I make more and more finger food and snacks these days, especially when receiving friends. Even in a small group the atmosphere is more laid back than having a traditional dinner. On weekends, even when we don’t have guests, we often find nice cocktails or a bottle of good wine much merrier with different snacks than with just one dinner dish. I hope you’ll find here something worth trying. Do not hesitate to contact me if you have any questions or doubts.

  3. Hello Sissy, it was nice of you to drop a comment on my blog. Thanks for the visit and I’m really glad you did. Your blog is mighty interesting! So many great categories, I’ll need some time to browse through them all. I love how creative you are with your ingredients. I definitely will be dropping by often.

    1. Hello Ping! Thank you for your visit and such a kind and flattering message! You are always welcome here! It’s such a pleasure to read your posts and discover your recipes that I think I’ll invite myself to your blog quite often too 😉

  4. Hi Sissi

    I’m not sure if it’s a coincidence but I love the German style rieslings which thankfully we get lots of from Clare Valley in South Australia. Dry white wines are beautiful with some of the great Asian food here. I love a good Burgundy pinot noir especially with chinese roast duck which again we are fortunate there are really good ones in Sydney. Look forward to reading more of your blog!

    1. Thank you for your kind comment! Frankly, we don’t get very good Australian wines here (at least I haven’t tasted any), only the very basic ones, so I cannot even imagine how they taste. I totally agree some white wines are great with Asian food. I only have problems with the very hot dishes, but some wines can stand those too. A good Chinese roast duck is still something I haven’t tasted yet…

      1. I would ditch Asian food if I was living in your beautiful part of the world and I’m sure you are drinking some beautiful French reds. I find that gewurztraminer with its flowery spicy bouquet is great for spicy Asian dishes if one had to pair a white with it.

        1. One gets bored with the European cuisine… As for the wines, you are absolutely right. The proximity of the France is very convenient 😉 I’m not a big fan of gewürztraminer, but it’s true it usually doesn’t fear the spices.

    1. Hi, Sue. Thank you so much for the visit and the kind comment. I am a Korean cuisine enthusiast indeed, but I am still a beginner.

  5. Hi Sissi,

    I started a blog very recently, basically as an online food travelogue. While doing some extra research for my post about Cafe Gerbeaud in Budapest, I came across your lovely recipe for a traditional Zserbó . I hope you don’t mind me linking your Zserbó recipe to my post here,
    Your blog is excellent! Love your openness to all sorts of cuisines. I have bookmarked the recipe for Burmese-Style Pork Curry with Ginger to try later this week (drools). Looking forward to more recipes from your site!

    1. Hi, Eliza. Thank you very much for the compliments. I’m very flattered to have a link from your blog to my humble zserbo (I am not very proud of the way it looks and even less by the photo, but I will improve one day! It’s one of the most difficult cakes I have ever made, but so good…)
      Thank you for your visit and your kind comment!
      PS Burmese-style pork is one of the most unusual and sophisticated Asian dishes I have ever found! I hope you will like it too.

  6. Hello Sissi,
    I stumbled upon your blog twice in one day from two different directions! One was through Hiroyuki-san’s wonderful blog and the other was while I was looking for a recipe for “matsukaze-yaki”. I love your passionate but realistic approach to cooking and the fact that you’re not afraid to try your own variations. I also admire greatly your photographic skills and your consistency in pursuing your blog since 2010. Keep up the great work! I look forward to trying out more of your recipes and staying in touch.

    1. Dear Cate, I have discovered your kind comment while checking emails with a cup of my morning coffee. Excellent mood for the rest of the day (or rather week) guaranteed! Thank you so much for so many warm words and compliments. I’m extremely flattered and happy to have a new visitor. Welcome to my blog!

  7. OMG! There’s a picture of you!!!!! I just happen to hit your “about” button and there you were! I don’t remember it being there before. FINALLY!!! I love being able to put a face to one of my favorite foodie friends!! Love, love, love the picture! It’s so you. 🙂

    1. Haha! Thank you so much for kind words, MJ. It’s a tiny photograph really… It’s been here for several years now. Not very representative for what I eat (it’s a pretzel sandwich I really love, but especially popular in the German speaking part of Switzerland).

      1. Really? It’s been there for several years? How did I miss it? I thought I had been all through your blog. Guess I never got to the About page. Shame on me!!!! 🙂

  8. Hi Sissi,
    I am visiting your blog from Nami’s blog (Just One Cook Book). Wow, you have nice blog here.
    I am exploring your blog right know and I am interesting with your rendang recipe, since I am Indonesian and love to cook. I have posted the rendang recipe on my blog, Padang version and using potato too.
    (But my blog written in Bahasa Indonesia with google translate inside, if you interesting come visit someday)
    If you like to try another Indonesian recipe, I would love to give you the recipe.

    It is nice to know you Sissi. I will continue exploring your blog now..

    1. Hi Monica! Thank you so much for your kind comment and welcome to my blog! I’ll visit yours with pleasure: I don’t know much about Indonesian cuisine, but all I have tasted until now was fabulous.

  9. What an awesome blog! I found you thru our mutual friend Katerina from Culinary Flavors! I am looking forward to exploring your blog! Mine is Dishin with Didi

  10. Hello Sissi. I’m your new fan from Bangkok, Thailand. I found you after exhaustively searching for the “japanese-style chili paste” that I fell in love with at a Japanese restaurant in Bangkok. I didn’t know what it but was but able to find some at a local japanese supermarket at exorbitant prices!! So I went on the web to search for it until I found the taburu ruyu recipe you posted! I haven’t had time to make it since I’m yet to finish the last jar I got. But soon! So I want to thank you for posting that recipe. I’m a recent subscriber have already fell in love with your blog. All your recipes seem so divine and I will try to follow your instruction with one very soon. The pictures you take are also so luscious! Thank you so much again. And I wish you good luck and urge you to keep on creating!

    1. Hi, David. Very nice to meet you! You must live surrounded by fantastic food… Thank you so much for such a kind comment and so many compliments! If I ever have doubts about blogging, I’ll read your message again to cheer me up 🙂
      I’m glad you have found taberu rayu recipe you were looking for. I still remember how thrilled I was to learn how to do it, all thanks to a kind blogger from Japan. I have posted two versions : a “standard” ( and a simplified one. I’ve been making the simple one ( for years now because we eat it quite often and I find it so quick and easy (it takes me now ten minutes), but it’s up to you which one you try. I love both. You can adjust the amounts according to your preferences (more or less garlic, sesame seeds, more chilli if you want it thicker, etc..). And do not hesitate to write to me if you have questions!
      Thank you again for such a kind message and for subscribing. I’m always happy to meet new visitors! Especially those who are so kind…

  11. HI Sissy, nice blog. I found it when looking for inspiration what to do from matjes herrings 🙂 I usually eat them in a salad (mixed cucumber, tomato, onion, green parsley). I’m also a sushi lover and was thinking about rolling maki with herring. I’ll give it a try, inspired by your recipe but I have one comment to the recipe. The best matjes herring (and only original) comes exclusively from Netherlands. If it’s produced outside Netherlands it’s not matjes. So all herrings that comes from Poland, Norway, etc. are not matjes. The difference is that original matjes is more fatty and creamy. It barely melts when you put it in your mouth. It’s worth a try. Much better than other matjes-like herrings from outside Netherlands. Cheers, Kris

    1. Hi Kris, thanks a lot for the kind words and for the matjes info! I wish I could taste the original matjes one day… It sounds fantastic. I’ll remember it if I visit Netherlands one day. I hope you will try matjes in maki sushi and like it as much as I do. Thanks for visiting my blog!

  12. Hi Sissi,
    You have so many Asian recipes that I thought you were Asian yourself. You must have been Asian in your past life! Love your blog.

    1. Hi June, thank you so much for such a kind comment and for visiting my blog! I’m also sometimes wondering where my love for Asian food comes from… reincarnation would be the perfect explanation 😉

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